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Executive Pastry Chef
Zaytinya by José Andrés
25 West 28th Street, New York, NY
Zaytinya by José Andrés hiring Executive Pastry Chef in New York, NY

Zaytinya by José Andrés hiring Executive Pastry Chef in New York, NY

Zaytinya by José AndrésMore Info

Full Time • Salary (Based on Experience)
Expired: Feb 17, 2022

Sorry, this job expired on Feb 17, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years

Job Details

Executive Pastry Chef

 The Pastry chef specializes in the preparation of desserts and other baked goods. Plans the dessert and sweets menu, creates recipes and manages ingredients inventory. Often determines how the dessert course will be displayed and presented on the plate, including what sauces and garnishes to include. Responsible for baking breads and rolls in addition to the dessert offerings. Primarily responsible for creating desserts while being assigned to other tasks in the kitchen.  This position reports to the Head Chef. Create and prepare dessert menu items. 

Consult with the Head Chef to create desserts that go well with menu items.  Prepares dessert items well before seating for a meal begins, and then plates items as they are requested during the meal.  Responsible for pairing desserts with dessert wines, cocktails, and other dessert beverages.

Ordering food and supplies for dessert menu items. 
Responsible for submitting orders for any food or supply items necessary for running the kitchen.
Responsible for determining what items need to be purchased for the kitchen and submitting a budget for those items.
Supervising and training other chefs in the pastry kitchen. 
Responsible for supervising kitchen staff as they assist in the preparation of dessert items.  The Pastry Chef is sometimes required to train other chefs in pastry techniques.
Preparation of baked goods. 

Responsible for providing baked goods such as fresh loaves of bread in addition to desserts and pastries.


Researching and developing recipes. 

Continue to learn new recipes and test them in the kitchen to keep the menu up to date and interesting to draw in customers.  Dessert menu items in particular must be visually appealing and tempting in order to encourage patrons to order them.

Talent Development

Work with Human Resources to hire and train pastry cooks for the company.   Train Chefs and pastry cooks on flavor profiles, presentation styles and ethnicity of menus.  Develop and implement pastry workshops and classes.  Develop training program for Head Chefs and Sous Chefs at each of the restaurants.  Attend Head Chef meetings to review successes and areas for improvement.



Strong leadership and coaching skills.  Inspire and motivate others to perform well and accepts feedback.
Strong management skills. Include staff in planning, decision-making, facilitating and process improvement; is available to staff; provides regular performance feedback; and develops subordinates’ skills and encourages growth.
Proactive, professional and positive verbal and written communication skills.
Exercise good judgment and role model professional behavior.
Ability to give clear, concise directions.
Readily adjusts to circumstances and manages change effectively.
Maintains professionalism in difficult situations.
Ability to implement and maintain quality and service standards to produce a consistent product.
Improve and promote quality and demonstrate accuracy and thoroughness.
Ability to work independently, multi-task and organize work to manage time effectively and meet deadlines.
Proficiency working with Microsoft Word, Excel, Outlook email, and internet required.
Problem-solving ability.  Must be able to identify and resolve problems in a timely manner and gather and analyze information skillfully
Delegation of work assignments.  Gives authority to work independently, sets expectations and monitors delegated activities.
Strong financial, budgetary, and cost control practices.
Strong knowledge of food safety and sanitation. Must be Servsafe certified.
Culinary Arts or Bachelor’s Degree preferred.

Min 5 years of Pastry Culinary experience.

*ThinkFoodGroup requires all staff and guests over 12 years of age who are dining indoors to be fully vaccinated.*

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program

Required Skills

Baking Techniques

Culinary Math

Pastry Knowledge

Profit and Loss Management

Inventory Control

Team Training

View Job Description

Open Jobs From Zaytinya by José Andrés

Sous Chef
Full Time • Salary ($60k - $75k)
Require min. 3 years of experience
Prep Cook
Full Time • Hourly ($17.00 - $19.00)
Require min. 1 year of experience
Pastry Cook
Full Time • Hourly ($17.00 - $19.00)
Require min. 2 years of experience

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Part of José Andrés ThinkFoodGroup

José Andrés teamed up with The Ritz-Carlton NYC, NoMad to bring shared small plates, creative cocktails and unique Mediterranean wines to the heart of the city. Zaytinya offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting.

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